I love ice cream sandwiches and have spent many years eating the typical rectangular chocolate ones with vanilla ice cream. (Who doesn't love those?) If you're looking to up the ante by trying to make your own, these oatmeal coconut cookies are perfect.
What you end up with is a very large, thin and chewy cookie that is perfect for filling with ice cream. After they have completely chilled, the cookies do not break or crumble and hold the ice cream perfectly. They are easy to bite through and the finished product is quite substantial - 2 whole cookies and a half cup of ice cream can really fill you up! If they're too big for you, just make smaller cookies and adjust the baking time accordingly. Let the ice cream soften a bit before filling. This process may get a bit messy, but its worth it.
The recipe calls for rum raisin ice cream but I substituted Breyers Dark Chocolate Velvet instead. The deep chocolately flavour went wonderfully with the coconut for a truly decadent treat. After trying all three of the new Breyers flavours, I think my favorite is the Banana Cream Pie with the Chocolate Cheesecake in second place and the Chocolate Velvet not far behind. Really though, I just love ice cream and these three did not disappoint. Try them out and see which one you like the best and if you're a resident of Canada you can enter to win some neat prizes if you create your own Breyers Moment. Check out the prizes here and the rules here.
Recipe: Oatmeal Coconut Cookie Ice-Cream Sandwiches